Try this Pork Brine Recipe: recipe, or contribute your own.
Suggest a better descriptionA heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bagcan work as a brining container, as long as the pork is fully submerged.Weight with a plate, if necessary, to keep the meat fully covered by thebrine.To determine how much brine you''ll need, place the meat to be brined inyour chosen container. Add water to cover. Remove the meat and measure thewater.Dissolve salt and sugar in the boiling water. Add it to the cold water; addpepper and stir to combine. Chill brine completely in the refrigeratorbefore adding pork. Place your pork in the water and place in therefrigerator for the time required.Experiment with seasonings. Salt is essential, but everything else isoptional. Consider garlic, ginger, fresh herbs, juniper berries, clove,cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hotpepper flakes or Sichuan peppercorns. To give pork a sweet edge andencourage browning, add 1/2 cup sugar to each 2 quarts of water.Rinse pork twice after removing it from the brine solution; discard brine.If you are not ready to cook at the end of the brining time, remove andrinse the meat. Refrigerate until ready to use.
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Serving Size: 1 serving (118g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2329.8mg | 80 % | |
Potassium 1.6mg | 0 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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